Recipe courtesy of Cooking Channel

Gambas al Ajillo

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe


2 cups extra-virgin olive oil (enough to cover halfway up the shrimp)

2 ounces lemon juice

10 cloves garlic, minced

6 guindilla chiles, broken open

1 pound shrimp (26 to 30 count), peeled, deveined, tails removed

Salt, to taste

1/2 bunch fresh parsley, finely chopped


  1. Combine the oil, lemon juice, garlic and chiles in a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), and place over a high flame until it starts to sizzle. Sprinkle the shrimp with a little salt and add them into the oil in 1 layer. Cook about 20 seconds per side. Sprinkle with the parsley and serve.